Overnight French Toast Casserole

1/4 c. butter, melted
3/4 c. packed light brown sugar
1 loaf French bread
8 eggs, slightly beaten
1 cup whole milk
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup pecans, measured then chopped
1/8 teaspoon salt
(optional) maple syrup and powdered sugar for topping

In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.

Tear bread into bite-size chunks, place in the baking dish. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread chunks, sprinkle with pecans. Cover tightly with foil and place in the refrigerator for 4-12 hours.

In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees. Bake casserole, covered for 30-35 minutes, remove foil and bake for 10-15 minutes more, checking to make sure casserole is no longer soggy. If top starts browning too quickly place a foil loosely over the top of the casserole.

Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.

adapted from: Tablespoon.com